Caramel Banana Ice Cream Pie

1/4 cup plus 1 tablespoon caramel ice cream topping, divided
1 graham cracker crust (9 inches)
1 cup cold 2% milk
2 packages (3.4 ounces each) instant banana cream pudding mix
1 quart vanilla ice cream, softened
1 3/4 cup whipped topping
1 English toffee candy bar (1.4 ounces), chopped


1. Spread 1/4 cup caramel topping into crust. In large bowl beat, milk and pudding mix on low speed for 2 minutes. Add ice cream; mix well.

2. Spoon into prepared crust. Top with whipped topping. Drizzle with remaining caramel topping; sprinkle with chopped candy bar.

3. Cover and freeze for 2 hours or until firm. Remove form the freezer 15 minutes before serving.

Caramel-Chocolate Ice Cream Pie:
Substitute chocolate pudding for the banana pudding

Triple-Chocolate Ice Cream Pie:
Substitute chocolate ice cream topping for the caramel topping, chocolate pudding for the banana pudding and chocolate ice cream for the vanilla.